Effect of protein-fatty acid interactions on the formation of starch-lipid-protein complexes
Weikai Chen, Chen Chao, Jinglin Yu, Les Copeland, Shuo Wang, Shuo Wang, Shujun Wang, Shujun Wang
Topics & Concepts
ChemistryStarchTernary operationLauric acidRaman spectroscopyTernary complexFourier transform infrared spectroscopyFatty acidNuclear chemistryCrystallographyFood scienceBiochemistryChemical engineeringEnzymeProgramming languageEngineeringPhysicsOpticsComputer scienceFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications